Health Impacts of Ultra-Processed Foods

Dr Noopur Gautam has twenty three years of experience in the food technology sector and presently works as Associate Professor for the Institute of Food Technology, Bundelkhand University, Jhansi UP. She completed her graduation degree at Kurukshetra University, and post graduation degree at Guru Jambeshwar University, Hisar. Her doctorate is from Bundelkhand University in Food Science and Technology. Under her supervision many students are doing their PhDs. She has also worked in Multinational Companies for five years and is a trained auditor for HACCP and ISO 9000 with wide experience in Quality Management System. She is in the panel of expert referee in Elsevier with an outstanding contribution in reviewing research papers and articles. She has authored three books and number of research papers. There is a amalgam of research and application in her approach which reflects in her work.

• Chapter 1 Introduction to Ultra-Processed Foods Chapter 2 Effects of High Pressure on Food Nutritional Qualities Chapter 3 Metabolic Effects and Weight Management Chapter 4 Cardiovascular Health Implications. Chapter 5 Mental Health and Cognitive Function Chapter 6 Cancer Risk and Ultra-Processed Foods Chapter 7 Effects on Children and Adolescents Chapter 8 Digestive Health and Gastrointestinal Issues Chapter 9 Impacts of Food Additives in Ultra-Processed Food on Human Health Chapter 10 Socioeconomic and Cultural Factors